Carrot Cake with Cream Cheese Filling - Instructions
Tip: If you opt to use purchased baby food rather than freshly pureed carrots, purchase organic baby
food as it will yield better flavor and color.
Preheat oven to 350 F.
Lightly coat the Bundt pan and tunnel insert with cooking spray and dust with flour; set aside.
In a small bowl, sift together the flour, sugar, cinnamon, baking soda and salt; set aside.
In a large bowl, using an electric mixer set on medium speed, beat together the eggs, carrot puree, and
vegetable oil. Add the dry ingredients and, with the mixer set on medium-high speed, beat until smooth,
stopping to scrape down the sides of the bowl as necessary. Stir in the carrots and raisins.
Spoon the batter into the prepared Bundt pan and spread it around evenly with a rubber spatula. Place
the tunnel insert on top of the pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the
center comes out clean. Let the cake rest, set on a rack, for 5 minutes.